A few months ago, it was a crisp morning in NYC's Chinatown where I chose to meander the neighborhood while my travel partners treated their tresses to blow-outs. On that particular day, the sidewalks were overflowing with bright orange -- Sumo oranges flowing off of double parked panel trucks and outshining the scads of other exotic produce.
Those Sumo oranges stayed in my mind, knowing full well it would be only a few short weeks before they showed up closer to home. And they did. And from there I ventured across a different ocean in this Spanish-inspired arugula and orange salad with oranges, Serrano ham and Manchego cheese, dressed in a sweet and smoky citrus dressing and finished with mild Castelvetrano olives.
This is the perfect salad for spring time tables. (Or anytime!) Peppery arugula, salty cured Serrano ham, creamy and nutty Manchego and briny olives. There are lots of options for substitutions (read further).
But that dressing? That dressing, getting its stunning color from smoked paprika, is one that is going to be made over and over again and not just for salad. It's going to be used as a marinade for chicken or seafood. This salad is just waiting to be topped with salmon that has been marinated in it!
Consider serving this on a spring menu alongside:
Ingredients
- arugula
- Blood, Sumo, Cara Cara or navel oranges
- serrano ham (see substitutions)
- Manchego cheese
- Castelvetrano olives (see substitutions)
- fresh squeezed orange juice
- extra virgin olive oil
- sherry vinegar
- shallot
- honey
- Kosher salt
- Fresh ground black pepper
- smoked paprika, preferably sweet
See recipe card for quantities.
Jump to RecipeInstructions
Prepare Dressing: In a small saucepan over high heat bring the orange juice to a boil. Reduce to simmer and cook until reduced by half, about 15 minutes.
In a small bowl or measuring cup whisk the reduced orange juice with the remaining dressing ingredients
To peel oranges, first cut off the very top and bottom of the orange, creating a flat base. Use a knife to the peel the peel and pith away from the orange flesh, removing as much pith as possible. Slice oranges in ¼” slices. Reserve
Toss arugula with a few tablespoons of Smoky Citrus Dressing and divide across eight plates.
Arrange orange slices over the arugula. Top with serrano ham strips, shaved Manchego and a tablespoon of chopped olives. Drizzle more dressing over the top.
Substitutions
- Arugula - peppery arugula is optimal here, but baby spinach or romaine can be used as well
- Manchego Cheese - consider substituting other firm, salty cheeses like Parmesan, Grana Padana or Pecorino Romano. Staying try to its Spanish origins, Idiazábal cheese can be substituted for Manchego. (You could even use an aged Cheddar.)
- Serrano Ham -- Spanish Serrano isn't always the easiest to find, but Italian prosciutto or speck are similar in flavor and texture and will work equally as well here
- Castelvetrano Olives -- they are uniquely mild in flavor, and can be found in most grocery stores or online. Cerignola olives would make a good substitute with their mild flavor. California Sevillano and Manzanilla olives are also good options, but are brinier than the others -- give them a good rinse first.
- Sweet Smoked Paprika -- I had the sweet smoked paprika in my spice cupboard, but regular smoked paprika will work equally as well here.
Variations
- Make it a meal - make additional dressing and marinate boneless chicken breast or salmon. Grill or bake and serve it on top of the arugula and orange salad, topped with more dressing. Or seared tuna would be a perfect protein to add.
- Hazelnuts- The next time I make this, I'm going to chop up some skinned and toasted hazelnuts to sprinkle over the arugula and orange salad
- Tossed -- while this recipe calls for plating the salad, the oranges can be sectioned and/or "supremed" which is the process of removing the pith and peel from the orange sections.
Equipment
- small saucepan
- liquid measuring cup or small bowl for dressing
- medium bowl or salad bowl
Storage
This arugula and citrus salad best served immediately after dressing, but ingredients can be prepped a day in advance, covered or wrapped and stored in the refrigerator.
The salad dressing will last in the refrigerator for up to 7 days.
🍽️ Recipe
Arugula Salad with Oranges, Serrano Ham and Manchego in Citrus Dressing
Equipment
- small saucepan
- liquid measuring cup or small bowl for dressing
- medium bowl or salad bowl
Ingredients
Salad
- 8 cups arugula
- 4-5 oranges mix of Blood, Sumo or Cara Cara or navel oranges
- 3 oz. serrano ham cut into strips
- 3 oz. shaved Manchego cheese
- ½ cup Castelvetrano olives coarsely chopped (see notes)
Smoky Citrus Dressing
- 1 cup fresh squeezed orange juice
- ⅓ cup extra virgin olive oil
- 2 tablespoons sherry vinegar substitute white wine or champagne vinegar
- 1 small shallot minced
- 1 tablespoon honey
- ½ teaspoon kosher salt
- Fresh ground black pepper
- ¼ teaspoon smoked paprika
Instructions
Prepare Dressing:
- In a small saucepan over high heat bring the orange juice to a boil. Reduce to simmer and cook until reduced by half, about 15 minutes. In a small bowl or measuring cup whisk the reduced orange juice with the remaining dressing ingredients.
Prepare Salad:
- To peel oranges, first cut off the very top and bottom of the orange, creating a flat base. Use a knife to the peel the peel and pith away from the orange flesh, removing as much pith as possible. (If peeling the oranges with your hands is more comfortable, this works too.) Slice oranges in ¼” slices. Reserve
- Toss arugula with a few tablespoons of Smoky Citrus Dressing and divide across eight plates.
- Arrange orange slices over the arugula. Top with serrano ham strips, shaved Manchego and a tablespoon of chopped olives. Drizzle more dressing over the top.
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